If you’re looking for a comforting, old-school casserole that’s bursting with flavor and easy to make, you’ve got to try this Beef Mushroom Johnny Marzetti Casserole Recipe. It’s a hearty, cheesy pasta bake with tender ground beef, earthy mushrooms, and a tomato sauce that feels like a warm hug. When I first tried this recipe, it immediately became a family favorite because it’s simple, satisfying, and perfect for busy weeknights or casual Sunday dinners. Stick with me, and I’ll walk you through every step to make this fan-freaking-tastic dish your own!
Why You’ll Love This Recipe
- Classic Comfort Food: This casserole brings that nostalgic, home-cooked goodness everyone craves.
- Perfect Balance of Flavors: The mushrooms add earthiness that pairs beautifully with the rich meat and tangy tomato sauce.
- Cheesy, Gooey Delight: Melty cheddar and Parmesan make the whole dish irresistibly creamy and satisfying.
- Great Make-Ahead Meal: You can prep it ahead, freeze leftovers, and still enjoy it just as fresh.
Ingredients You’ll Need
The beauty of this Beef Mushroom Johnny Marzetti Casserole Recipe lies in simple, fresh ingredients that come together to create incredible flavor. When picking your mushrooms, I recommend creminis or white buttons for the best texture, and don’t skip the cheddar and Parmesan—they’re crucial for that cheesy punch.
- Mushrooms: Fresh, cleaned, and sliced or chopped; they give earthiness and texture.
- Olive oil or neutral cooking oil: For sautéing the veggies and getting great caramelization.
- Onion: Adds sweetness and builds a great flavor base.
- Garlic: Essential aromatic that brightens every bite.
- Bell Pepper: Adds a subtle sweetness and color—feel free to pick your favorite color.
- Salt: To season and enhance all the other ingredients.
- Lean Ground Beef: I like 90:10 for good flavor without too much fat.
- Canned whole plum tomatoes: Crushed by hand to make a fresh, chunky sauce.
- Tomato paste: Thickens and deepens the tomato flavor.
- Dried oregano: A classic herb that adds warmth.
- Crushed red pepper flakes: A mild kick that balances the richness.
- Freshly ground black pepper: For a final layer of seasoning.
- Elbow macaroni: The perfect pasta shape to hold sauce and cheese.
- Cheddar cheese: Sharp and melty for creamy goodness.
- Parmesan cheese: Adds a nutty, salty finish.
Variations
I love how flexible the Beef Mushroom Johnny Marzetti Casserole Recipe is. You can tweak it easily to suit whatever ingredients you have on hand or dietary preferences you’re accommodating. Feel free to get creative!
- Vegetarian Version: Swap out the ground beef for sautéed lentils or crumbled tofu with your favorite seasonings—I’ve tried this and it’s surprisingly hearty!
- Spicy Kick: Increase the crushed red pepper flakes or add a splash of hot sauce for a bolder flavor.
- Dairy-Free: Use dairy-free cheese alternatives or omit cheese and add some nutritional yeast for a cheesy flavor.
- Extra Veggies: Toss in chopped zucchini or spinach for added nutrition, which my kids actually don’t mind in this dish!
How to Make Beef Mushroom Johnny Marzetti Casserole Recipe
Step 1: Sauté the Mushrooms to Perfection
Start by heating a dry skillet over medium-high heat and adding your chopped mushrooms. This step is crucial because mushrooms release a lot of moisture, and cooking them dry helps evaporate that water, concentrating their flavor and preventing sogginess in the casserole. Stir them occasionally until they’re golden and most liquids have evaporated—around 5 to 8 minutes. Once done, scrape them into a bowl and set aside. Trust me, this step fills your kitchen with an amazing aroma!
Step 2: Build Your Flavor Base
Wipe out the mushroom skillet, add the oil, and heat it until it shimmers. Toss in the chopped onion, cooking until translucent and soft—about 6 minutes. Then add the garlic and bell pepper, cooking just a minute longer to keep them fresh and vibrant. At this point, seasoning generously with salt is key because it helps pull the flavors together. This foundational mix is what makes your sauce stand out.
Step 3: Brown the Ground Beef
Add the ground beef to the skillet, lowering the heat to medium. Use your spoon to break the meat into small crumbles as it cooks. This technique creates a nice mix of textures that feel homey and hearty in the final casserole. Cook until no pink remains, about 8 minutes. Don’t rush this part—getting the beef evenly browned without steaming makes a big flavor difference.
Step 4: Simmer the Tomato Sauce
The fun part comes next. Put on an apron, because you’ll crush the canned whole plum tomatoes right into the pan with your hands—that rustic technique is how I learned to make tomato sauce from my grandma! Add all the juices, then stir in tomato paste, oregano, crushed red pepper flakes, and black pepper. Let it simmer gently for about 20 minutes until thickened and flavorful. Then fold the reserved mushrooms back in and simmer for 2 more minutes. Taste it and adjust salt if needed; that’s where magic really happens.
Step 5: Cook Pasta Just Right
While the sauce simmers, boil your elbow macaroni in salted water until it’s just shy of completely tender—al dente is what you want here. It’ll finish cooking in the oven, soaking up all those delicious flavors and avoiding any mushiness. Drain the pasta well, then return it to the pot for mixing.
Step 6: Combine, Cheese, and Bake!
Toss the hot pasta with the beef and mushroom tomato sauce in the pot. Mix in half of your cheddar and Parmesan cheeses so every bite gets creamy goodness. Then spread everything into your greased 9×13-inch baking dish and sprinkle the remaining cheese on top for that irresistible bubbly crust. Bake at 350°F (175°C) until the sauce bubbles and the cheese is nicely browned—about 30 minutes. Let it rest for 10 minutes before serving to let everything set up beautifully.
Pro Tips for Making Beef Mushroom Johnny Marzetti Casserole Recipe
- Don’t Skip Dry Sautéing Mushrooms: It intensifies the mushroom flavor and keeps the casserole from getting watery.
- Hand-Crush Tomatoes: Crushing them yourself gives the sauce a rustic texture and fresh taste that canned crushed tomatoes just don’t match.
- Use Sharp Cheddar: A sharper cheddar adds a nice tang that balances the sweet tomato sauce perfectly.
- Rest Before Serving: Letting the casserole sit lets it firm up for easier slicing and better flavor melding.
How to Serve Beef Mushroom Johnny Marzetti Casserole Recipe
Garnishes
I like to sprinkle a bit of fresh chopped parsley or basil over the top just before serving. It adds a pop of color and freshness that cuts through the richness. Some grated extra Parmesan on the side lets everyone customize their cheesy experience too.
Side Dishes
A crisp green salad with a lemon vinaigrette pairs beautifully, balancing the hearty casserole. Garlic bread or simple steamed green beans are also favorites in my house to round out the meal without overpowering it.
Creative Ways to Present
For special occasions, I’ve served this casserole in individual ramekins and topped each with a sprig of rosemary. It looks elegant but keeps things cozy and comforting. Layering with different cheeses or mixing in some caramelized onions can also elevate the presentation and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Mushroom Johnny Marzetti Casserole stores beautifully in an airtight container in the fridge for up to 4 days. I like to let it cool completely before covering and refrigerating to avoid sogginess.
Freezing
This casserole freezes wonderfully, too. You can freeze the entire dish before baking or freeze individual portions after baking. Just make sure to wrap well with foil or plastic wrap plus a layer of freezer-safe bag. It’s a total lifesaver on busy nights.
Reheating
I find reheating in the oven at 350°F until bubbly—about 20 minutes—works best to keep the cheese creamy and the pasta comforting. Microwaving is faster but can make the casserole a bit rubbery and dry.
FAQs
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Can I use different pasta instead of elbow macaroni in this Beef Mushroom Johnny Marzetti Casserole Recipe?
Absolutely! While elbow macaroni is traditional and holds sauce well, you can swap in penne, rotini, or even small shells if you prefer. Just keep an eye on cooking times, as some pastas require different boiling durations to reach the perfect al dente texture.
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Is it okay to substitute ground turkey or chicken for the beef?
Yes, you can! Ground turkey or chicken can lighten up the dish. Just be sure to season it well since these meats have a milder flavor than beef. You might also want to add a little extra olive oil during cooking to keep things moist.
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How can I make this casserole gluten-free?
Swap the elbow macaroni for your favorite gluten-free pasta variety. Many gluten-free pastas behave similarly when cooked, but I recommend following package instructions carefully to avoid overcooking. The rest of the recipe stays the same!
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Can I prepare the sauce ahead of time?
Definitely! The tomato-beef sauce can be made a day or two ahead and stored in the fridge. This actually helps the flavors to deepen. Just reheat gently before mixing with pasta and assembling the casserole.
Final Thoughts
This Beef Mushroom Johnny Marzetti Casserole Recipe is one of those heartwarming dishes I find myself coming back to season after season. It’s approachable enough for a weeknight but special enough to impress family or guests. I honestly love how every bite brings together comfort, nostalgia, and bold flavor. Give it a try—you’ll be adding this classic to your recipe rotation before you know it!
Print
Beef Mushroom Johnny Marzetti Casserole Recipe
- Prep Time: 15 min
- Cook Time: 75 min
- Total Time: 90 min
- Yield: 8 servings (1 9×13-inch casserole)
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Johnny Marzetti Casserole is a classic American comfort food featuring a rich beef and tomato sauce with sautéed mushrooms, onions, garlic, and bell pepper, combined with elbow macaroni and a generous topping of cheddar and Parmesan cheeses. This hearty baked casserole is perfect for family dinners and can be prepared ahead and frozen for convenience.
Ingredients
Vegetables and Aromatics
- 12 ounces mushrooms, cleaned and chopped or sliced
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 bell pepper (any color), seeded and cored, finely chopped
Meat and Protein
- 1 1/2 pounds lean ground beef (90:10 is good)
Tomato and Sauce Ingredients
- 1 (28-ounce) can whole plum tomatoes in juice
- 3 tablespoons tomato paste
- 3/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Salt, to taste
- Freshly ground black pepper, to taste
Pasta and Cheese
- 12 ounces (2 3/4 cups) uncooked elbow macaroni
- 8 ounces grated cheddar cheese (2 generous cups), divided
- 4 ounces grated Parmesan cheese (1 1/2 cups), divided
Cooking Ingredients
- 1 tablespoon olive oil or neutral cooking oil
Instructions
- Prepare the baking dish: Grease a 9×13-inch baking dish and set it aside for later use.
- Sauté mushrooms: Heat a large, deep skillet over medium-high heat. Add the mushrooms without oil; cook them until softened, slightly browned, and most of their moisture has evaporated, about 5 to 8 minutes. Transfer mushrooms to a bowl and set aside. Wipe out the skillet.
- Cook aromatics and beef: Return the skillet to medium heat, add oil. Once hot, add chopped onion and cook until translucent, about 6 minutes. Add garlic and bell pepper; cook for 1 more minute. Season with salt. Add ground beef, reduce heat to medium, and cook while breaking meat into small pieces until no longer pink, about 8 minutes.
- Prepare tomato sauce: Crush the canned whole plum tomatoes by hand into the skillet (wear an apron), including the juices. Stir in tomato paste, oregano, crushed red pepper flakes, and black pepper. Simmer the sauce for about 20 minutes until thickened and saucy.
- Combine mushrooms with sauce: Add the reserved sautéed mushrooms to the sauce and simmer for an additional 2 minutes. Adjust seasoning with salt if needed.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook elbow macaroni until just tender but still firm to the bite (al dente). Drain well.
- Mix pasta and sauce: Return the drained pasta to the pot. Add the meat sauce and stir to combine thoroughly. Mix in half of the grated cheddar and Parmesan cheeses.
- Assemble casserole: Pour the pasta and sauce mixture into the prepared baking dish. Sprinkle the remaining cheddar and Parmesan cheeses evenly over the top.
- Bake: Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until the casserole bubbles and the cheese topping is lightly browned.
- Rest and serve: Let the casserole rest for 10 minutes before serving to allow it to set. Leftovers can be refrigerated tightly covered for up to 4 days, and the casserole freezes well, either before or after baking.
Notes
- Johnny Marzetti is a timeless casserole combining beefy tomato sauce and cheese that has been loved for over a century.
- Using lean ground beef ensures the casserole is hearty without excess grease.
- Sautéing mushrooms without oil draws out their moisture for better flavor and texture.
- Hand-crushing tomatoes adds rustic texture and better control over sauce consistency.
- This dish reheats well and is ideal for making ahead and freezing.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 407 kcal
- Sugar: 3 g
- Sodium: 564 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 86 mg
